Recipe: Moroccan Fish

Moroccan Fish 1 large onion (chopped) ½ tsp cinnamon powder ½ tsp ground cumin ½ tsp ground turmeric 200 g canned chopped tomatoes 300 ml water (more if necessary) 4 hake fillets (unflavoured, not crumbed)

Moroccan Fish

  • 1 large onion (chopped)
  • ½ tsp cinnamon powder
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 200 g canned chopped tomatoes
  • 300 ml water (more if necessary)
  • 4 hake fillets (unflavoured, not crumbed)
  • 1 tbsp lemon juice
  • Some fresh chopped coriander (to taste)
  • Pepper
  1. Add some water to a deep non-stick pan and cook the onion over a low heat until softened

  2. Stirring constantly, add the cinnamon, cumin and turmeric and cook for about 30 seconds

  3. Add the tomatoes and water, stirring well

  4. Bring this all to the boil, reduce the heat, and simmer partly covered for about 15-20 minutes

  5. Add the hake fillets to this mixture, making sure they’re covered by the liquid

  6. If not, add some more water

  7. Simmer until the fish is cooked and soft

  8. Mix in the lemon juice

  9. Add coriander and pepper to your liking

Serve with brown rice and steamed vegetables such as green beans and carrots.

Tip: to increase the fibre content of the meal, try a mixture of brown and wild rice

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